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Lemon Thyme Roast Chicken

There are several important tips for making really good roast chicken. Marinate the chicken a few hours or overnight. Let it sit outside of the refrigerator in a cool spot for a couple of hours before cooking. Prepare all the marinade ingredients then season the chicken wearing prep gloves.

Roast the chicken on a rack in a shallow pan to allow the Convection heat to cook it evenly while retaining all the delicious juices.

Convection Roast or Convection Bake

Rib Roast-6.jpg


1 - 4-5lb chicken

1 - lemon, cut into thin slices

2 - tablespoons, fresh thyme leaves

3 - cloves garlic, minced

3 - tablespoons, olive oil

Salt and pepper


Slice the lemon and mix the oil with the thyne, garlic, salt and pepper.

Place the chicken on a rimmed pan and wearing disposable gloves, gently loosen the skin from the breast and thighs with the point of a sharp knife.

Carefully slide the lemon slices under the skin and rub the herbed oil under and over the skin.

Preheat the oven to Convection Roast or Convection Bake 350 degrees and roast for 45 minutes. Increase the temperature to 450 degrees and cook for an additional 15 - 20 minutes until crisp and browned.

Remember to rest the chicken for 10 - 12 minutes before carving on a rimmed cutting board to capture all those delicious juices.



Almond Orange Olive Oil Cake

One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.


Larissa Taboryski

PDF Recipe



1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil

Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 

Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.

Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.

Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  

In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.

In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.

On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 

Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.

Recipe from “Wine Country Table ” author Janet Fletcher

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